Skip to Content

Blackberries and Thyme Dumplings

Dumplings are a southern staple and these Blackberries and Thyme Dumplings are the slightly elevated version that are perfect for a summer dessert al fresco.

Move over chicken and dumplings, Blackberries and Thyme Dumplings are here to steal the spotlight. If you love a fruit pie or cobbler, you’re going to flip for this insanely easy dessert. 

If there’s one fruit that is plentiful in Kentucky during the summer, it’s blackberries. One of my fondest childhood memories is picking blackberries from the bush with my great grandma. My fingers would be sore and stained deep purple, and I’m sure my lips probably also gave away my snacking. 

Blackberry dumplings are a recipe that go way way back, originating in appalachia. Truth be told, the recipes you can find in vintage cookbooks don’t need a lot of tweaking, but I absolutely love the elegant herbal touch of adding thyme to the dish.

Serve this dessert warm from the oven with a big scoop of vanilla bean ice cream after Sunday dinner and you’ll instantly be transported to a simpler time.

Blackberries and Thyme Dumplings Ingredients & Subs

For the Blackberries
fresh blackberries — you can also use frozen, you’ll need 32 ounces.
water
sugar
salt
lemon extract — you could sub for 1/2 teaspoon lemon zest and 1 tablespoon fresh lemon juice.
thyme sprigs — fresh is best here. You’ll leave them whole to infuse their flavor and then remove the stems.
For the Thyme Dumplings
flour — AP 
baking powder
sugar
salt
nutmeg
thyme leaves — to remove the leaves from the thyme sprig, I like to pinch my fingers at the top and pull it though to strip it.
milk — you could use whole milk or buttermilk if you like. 

 

How to Make Blackberries and Thyme Dumplings

For the blackberries, mix blackberries, water, sugar, salt, lemon extract, and whole thyme sprigs in a large, wide saucepan or cast-iron skillet.
Bring to a boil, reduce heat, and simmer for 5 minutes. Remove the thyme sprigs with a fork.
For the thyme dumplings, combine flour, baking powder, sugar, salt, nutmeg, thyme leaves, and milk. Stir until mixed into a rough shaggy dough.
Drop by the tablespoon into the blackberry mixture. Cover tightly and simmer for 15 minutes.
Serve warm with a scoop of vanilla ice cream.

Can I use Bisquick or Canned Biscuits to Make This?

Sure! If I had to pick I would say go for the Bisquick since it’s a mix and you can still add the thyme to it. If you go with canned biscuits, I would add the thyme leaves directly to the blackberry mix so you still get that hit of flavor (still add the sprigs at the beginning as well).

I will say, the dumpling dough is so so easy to mix together and takes like, 3 minutes. 

What can I serve with these Blackberries and Thyme Dumplings?

I 100% say you need a scoop of great vanilla ice cream over top of the hot dessert. I could cry just thinking about it. You can also do a homemade whipped cream or, of course, good ol’ Cool Whip like grandma’s old fashioned version probably had on top. 

Where did Blackberry Dumplings originate?

I was actually really interested in this so I attempted some light web sleuthing. While I didn’t come up with anything concrete, I did learn that it’s largely known in the Appalachian region of Kentucky and in Cajun Louisianna! 

The most interesting tid bit I found was its native american roots! Grape dumplings called Tsalagi are a favorite among Choctaw and Cherokee tribes and over the years the fruits used have evolved to include modern concord grapes and blackberries.

I’ve also heard this recipe be called Blackberry Slump, so if that’s what your family called it, leave a comment and let me know where you’re from! 

I can actually taste this photo right now just looking at it. 😋 

More Fruity Summer Recipes You’ll Love!

Raspberry Galette with Coconut Whipped Cream

Boozy Peach and Blackberry Pie 

Grilled Peach and Proscuitto Flatbreads

Fluffy Strawberry Pretzel Dip

Tropical Fruit Salad with Chili-Lime Dressing

I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!

Blackberries and Thyme Dumplings

Blackberries and Thyme Dumplings

Yield: Serves 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Dumplings are a southern staple and these Blackberries and Thyme Dumplings are the slightly elevated version that are perfect for a summer dessert al fresco.

 

Ingredients

For the Blackberries

  • 1 quart fresh blackberries (32 ounces frozen)
  • 1 cup water
  • 1 cup sugar
  • 1⁄4 teaspoon salt
  • 1⁄2 teaspoon lemon extract
  • 2 whole thyme sprigs

For the Thyme Dumplings

  • 1 1⁄2 cups flour
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon nutmeg
  • 1 sprig of thyme leaves
  • 2⁄3 cup milk

Instructions

  1. For the blackberries, mix blackberries, water, sugar, salt, lemon extract, and whole thyme sprigs in a large, wide saucepan or cast-iron skillet.
  2. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove the thyme sprigs with a fork.
  3. For the thyme dumplings, combine flour, baking powder, sugar, salt, nutmeg, thyme leaves, and milk. Stir until mixed into a rough shaggy dough.
  4. Drop by the tablespoon into the blackberry mixture. Cover tightly and simmer for 15 minutes.
  5. Serve warm with a scoop of vanilla ice cream.

Notes

See the blog post above.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

← Previous
The Perfect Peach Daiquiris
Next →
The 5-Ingredient Vegetarian Cookbook

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe